Cooking Steps

1. 

   Step1:Put distiller's grains, ginger 3 pieces, egg white liquid and tea oil to keep loach for 2 hours. The loach will jump when the lees are put in. Cover it in time to avoid being splashed all over.

2. 

   Step2:Put ginger, salt, monosodium glutamate and cooking wine into the pot and steam for 30 minutes. Cover well. Otherwise, loach will jump into the steamer and become a boiled loach.

3. 

   Step3:The dried powder should be coarse. This is temporarily bought in the supermarket. After eating, I still think the local dried powder in my hometown (Nanping) tastes better. It's more slippery and Q. it's more resistant to cooking. This kind of powder will crumble when it is cooked long.

4. 

   Step4:The cooked powder is dried and washed with cold water for later use.

5. 

   Step5:Ginger, cinnamon leaf, dried chilli, chopped green, chopped green.

6. 

   Step6:Bad food is also bought by the supermarket. If it's from my hometown, it will be more dry and fragrant.

7. 

   Step7:Preheat the wok and add some lard. Add 3 pieces of ginger. Stir fry 30 grams of cinnamon leaf, dried chili, scallion and lees. Add in the bone soup and bring to a boil. Then add dried and steamed loach and cook for 3 to 5 minutes. Finally, add seasoning - salt, monosodium glutamate, cooking wine and pepper to adjust according to personal taste.

8. 

   Step8:A bowl of delicious Fujian snacks dried loach powder is finished.